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58 products
Advanced Natural, Sidra, Lightest Roaster Influence - Best for Filter. Turbo-espresso or pourover
3 key notes: [Strawberry Cheesecake, Papaya, Banana]
This is peak Modern Colombia - the highest level of human intervention, this coffee is funky AF and not afraid to shout about it in the cup. We enjoy the challenge of roasting them to expose maximum complexity. Selected as one of the standouts on the table when we hosted Edinson for a cupping and bar takeover back in november last year, when we cupped some of his latest shipment advanced naturals, quite a few of them were a little too extreme for us - but this had a good balance (as much as any of these style of lots could ever be said to be "balanced") of defined fruit notes amongst the heavy process notes. Sidra - is a cultivar that was likely developed alongside Mejorado in a Nestle research plot in Ecuador, looking at improved yields/cup quality and resilience. Sidra has long been praised for its florality and sweetness, but can often also display quite herbal and savoury character in the cup. In this case, the processing is so loud (we're picturing the maxell casette advert as we type this) the more delicate variety characteristics are mere secondary notes.
We’re tasting: Huge funky aromatics - lacto-fermented berries, ripe papaya and banana lead the nose. In the cup it's super sweet and mildly lactic - reminding us of strawberry cheesecake, and the aromatics carry through into the cup. The acidity reminds us of the more boundary-pushing style of natty orange wines, especially those that show a little more oxidation character. As it cools, we're getting blackberry, bruised plum and passionfruit yoghurt. The dictionary definition of process-forward
Traditional Washed, Ají, Lightest Roast Influence
3 key notes: [Apricot, Earl Grey, Orange Blossom]
Our second time purchasing coffee from Yulieth Mora, this is the complete opposite style of production as her Ombligon lot but still superlatively good. On several blind cupping tables alongside fresh crop Ethiopian offers & pre-shipments, this coffee keeps surprising us that it's NOT an Ethiopian washed lot. We think this an excellent variety-driven cup that really showcases the Ají cup profile, and that Yulieth is a great producer capable of delivering both high quality traditionally processed lots as well as the more modern, higher intervention style - and crucially, that the latter does not need to supplant the former.
We're tasting:
Super nice aromatics - we find apricot yoghurt and orange zest. In the cup it's bright and super vibrant, with green apple, yuzu, mandarin, and milky earl grey as the prominent notes alongside ripe mango and chamomile. As it cools the florals become more prominent, with orange blossom and lilac, and we find a little hint of granadilla. Really Ethiopian like
Variety: Chiroso
Country: Colombia
Region: Urrao, Antioquia
Process: Washed
Altitude: 2100 MASL
Producer: David Berrio
Farm: Finca La Casita
Roast Level: Light
In the cup
Red fruits reminiscent of juicy red grapes and sweet pomegranate. This coffee has a light body and a sparkling citric acidity that reminds us of limes and lingers in the finish of the cup.
About The Producer
David Berrio is a second-generation coffee producer who was first introduced to specialty coffee by his brother-in-law. He was taught how to maintain coffee plants sustainably and how to manage different fermentation processes. His farm, Finca La Casita, was bought by his grandfather 15 years ago and inherited by his father. In addition to coffee, David and his family grow avocados, bananas, and plantains that provide shade for the coffee plants. David is currently building his own house with the profits he receives from coffee production.
Processing
The coffee is picked and left in sacks for two days before being transported by horse to the road and then taken by car to the main house. This travel journey alone can take a couple of hours! The coffee is then de-pulped and left in a stainless steel tank for 5 days with just enough water to cover it. The drying process takes place in a traditional Colombian called a “casa helda.”
Variety: SL9
Region: Inkawasi, Cusco, Peru
Altitude: 2,150 Meters Above Sea Level
Process: Washed
Harvest: October 2025
Notes: Berries, Grapes & Orange.
Isaac Espinoza has cultivated a memorable and uniquely berry forward Inca Gesha. Also known as SL9, this variety is Gesha-like in stature and cup profile. This coffee is similar with berry fruits and floral flourishes akin to Ethiopian Landrace characteristics. In the cup we get notes of silky berries, melon, golden grape, coffee blossom and more. This is a complex and fun coffee to experience with any brew style.
Mr. Isaac was one of the first coffee farmers to set up a coffee plantation and beneficio in Inkawasi. His coffee farm has inspired many other farmers to make their own coffee enterprises happen, now his district is making a name for themselves in specialty coffee for their quality. I am thrilled to share Don Isaac Espinoza Inca Gesha with you.
Variety: Pink Boubon
Region: Huila, Colombia
Altitude: 1,600 Meters Above Sea Level
Process: Washed
Harvest: August 2025
Notes: Tropical Stonefruit
This Pink Bourbon coffee is produced by Erick Bravo at Finca El Chaferote in San Agustín, Huila, Colombia, at an altitude of 1,600 meters. The coffee is washed and undergoes a 48-hour fermentation in cherry followed by a 36-hour dry-ferment after de-pulping. It features a big body with a viscous sweetness, delicate acidity, and flavor notes of kiwi, tropical stone fruit, and cane sugar. This well-rounded coffee is suitable for all brewing methods.
"Static Cherry" Anoxic Natural, 74112/74110 & Enat Buna Megadu [Local landrace], Lightest Roaster Influence -Best for Filter/Pourover/Turbo Espresso
AIRFREIGHT FRESH CROP
3 key notes: [Blueberry Danish, Marmalade, Floral]
Our first introduction to Hester & Dawit - and the Bette Buna project - came from this very process. Having put down a table of coffees for the Scene Better Daze collab, this lot stood head and shoulders above the rest. We've been buying from Bette Buna ever since, with this season marking our third harvest purchasing their coffee. We had the pleasure of cupping in the Bette Buna lab in a recent trip to Ethiopia, and once again this lot jumped out on the table to us.
We're firing the starting gun on the fresh crop Ethiopia - we joined forces with Skylark and Yallah to split a full airfreight pallet, facilitated by the lovely team at Falcon. A rare chance to try this style of coffee as fresh as fresh can be - at peak florality, these more process-heavy coffees can tend to tip a little more towards in-cherry flavours with the longer shipping times we'll see for ships heading round the cape of good hope.
We’re tasting:
Big blueberry, strawberry, and pineapple aromatics - in the cup we're finding blueberry danish (cooked blueberry, buttery pastry and creamy lactic notes), dried pineapple and a white chocolate sweetness, with a prominent marmalade note in the finish while hot. As it cools becoming a little more process forward - the acidity and aromatics reminding us of orange gewürztraminer wine, with coriander seed, lemon oils & a lavender + geranium florality in the finish.
Established in 1997, the Rungeto Cooperative operates three washed coffee processing stations: Kii, Karimikui, and Kiangoio. The cooperative currently employs over 7,800 smallholders cultivating fertile loam soil at an altitude of 1600-1800 meters on the southern slopes of Mount Kenya. Meltwater from the snow-capped peaks of Mount Kenya provides a pristine water source for washing high-quality, fully washed coffee. Ripe coffee cherries are sorted before pulping. They are fermented overnight on parchment paper, then washed and graded into P1, P2, P3, and floating beans. The parchment-paper beans are then dried on drying racks for 8 to 14 days.
Notably, members of the Rungeto Cooperative can access pre-financing for tuition, agricultural inputs, and emergency funds from the previous year's harvest. The cooperative also provides smallholders with agricultural input credits and cash advances as incentives. Furthermore, building on the region's long-standing reputation for high-quality coffee, the Rungeto Cooperative is further improving quality and addressing environmental sustainability issues. For example, easy-to-clean tiles were installed in all cleaning channels and on the fermentation tanks. Training was also provided to farmers on disease prevention within susceptible varieties. Furthermore, it was ensured that water generated during coffee processing was reused in other parts of the farm.
During cupping, classic raspberry and cherry flavors, along with a lingering aftertaste reminiscent of hard candy fruit, were observed.
The YAYE washing station boasts a superior natural environment due to its proximity to a natural water source and employs scientific management methods. Each functional area is meticulously divided, and the location of the African coffee beds is planned and adjusted based on the angle of sunlight. Processing rooms are built in shady areas to create a low-temperature fermentation environment. Most drying beds are equipped with shade structures to achieve slow drying conditions.
The YAYE processing station, built and operational since 2021 and managed by Testi Coffee, is a relatively new station with well-developed infrastructure. The nearby Grena River provides the station with the fresh water needed to process the coffee cherries. The introduction of natural water not only simplifies processing but also ensures that the produced coffee has a more consistent regional character. During the harvest season, approximately 300 independent growers transport freshly picked coffee cherries from nearby areas daily.
After being harvested from the tree, the coffee cherries undergo peeling and pulping within 6-8 hours to interrupt the natural fermentation process and prevent flavor deterioration. The coffee beans are fermented in fermentation tanks for 36-48 hours to fully soften and remove the pectin layer. Processing station staff then wash the parchment-covered coffee beans in a washing tank until all the pectin is removed. After fermentation and washing, the parchment-covered coffee beans are spread on elevated African-style drying racks and placed under curved shade nets for drying. Depending on weather conditions, the drying period is 5-7 days; when the moisture content drops to 11%-12%, the coffee beans are transferred to warehouse storage.
During cupping, one can perceive a sweetness reminiscent of orange hard candy, a crispness of green apple, and a white tea aftertaste.
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